Sweet Potato Pound Cake with Salted Caramel Glaze
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Sweet Potato Pound Cake with Salted Caramel Glaze
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This one-bowl, no-mixer Sweet Potato Pound Cake is moist, tender and incredibly delicious! The sweet. butteru Salted Caramel Icing is the crème de la crème!
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Ingredients
For the cake batter:
- 1 ½ cups mashed sweet potatoes see the post above
- 1 cup Neutral flavored oil
- 1 cup granulated sugar
- ¾ cup brown sugar firmly packed (I use dark brown sugar but light brown will also work)
- 3 large eggs
- 2 teaspoons baking soda
- ½ teaspoon kosher salt I use Morton
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 3 cups all-purpose flour
For the glaze:
- ¼ cup water
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- For the salted caramel glaze: optional
- ¼ cup butter I use salted
- ½ cup brown sugar firmly packed (I use dark brown sugar but light brown will also work)
- ¼ cup half and half or cream
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¾ cup powdered sugar
Instructions
For the prep:
- Preheat the oven to 350˚F.
- Spray a 10 or 12 cup Bundt pan with non stick baking spray. Rub with a small piece of paper towel to make sure all of the nooks and crannies are coated. Spray again lightly. Set aside.
- Place a piece of parchment paper or foil on a work surface. Position a cooling rack on top.
For the cake batter:
- Combine the oil and both sugars in a large mixing bowl and whisk vigorously. Add the sweet potato mixture and whisk again.At this point the mixture will look a little lumpy.
- Add the eggs, one at a time, whisking vigorously for 20 seconds after each addition.
- Add the baking soda, salt, spices and vanilla and almond extracts whisk until combined.
- Lastly, add the flour. Switch to a silicon spatula or wooded spoon now and stir, just until all the flour is incorporated. Be sure to scrape the bottom and sides of the bowl.
- Transfer the batter to the prepared pan. Bake for 40-50 minutes or until a toothpick inserted in the center, comes out clean. The BEST way to determine doneness is with an instant thermometer. It will read 200-210˚F ((94-99˚C) when the cake is perfectly done. You want it to be done but don’t over bake!
- Allow the cake to cool in the pan for 10 minutes then flip out onto the prepared cooling rack.
For the glaze:
- While the cake is cooling in the pan, prepare the glaze.
- Combine the water and powdered sugar in a medium size cup and stir with a fork or small whisk until smooth. (If the mixture has some stubborn lumps, you can pop it int the microwave for 20-30 seconds then stir again.)
- After the cake is flipped out onto the cooling rack, slowly brush the glaze all over with the glaze. Some of it will drip onto the surface but keep brushing until you’ve used up all the glaze.
- For the salted caramel icing (optional):
After the cake is completely cool, prepare the icing.
- Combine the butter, brow sugar and half and half (or cream) in a medium-size microwave-safe bowl.
- Cook on high power for 2 minutes then remove from the microwave and whisk vigorously until combined.
- Return the mixture to the microwave and cook for another 1-2 minutes or until bubbly and smooth.
- Add the powdered sugar and vanilla and almond extracts and whisk, whisk, whisk unti smooth and lump free.
- Slowly, pour the icing over the cake, turning the cake as you go. Check out this video to demonstrate the best way to icing a Bundt cake.
Notes
- See Café Tips above in the post for more detailed instructions and tips to ensure success.
- If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
- A few notes about the sweet potatoes.
- I start out with a pound of sweet potatoes to yield the 1½ cups of mashed sweet potatoes needed for the cake. That’s 3-4 medium-size sweet potatoes. I like to look for sweet potatoes that are all around the same size so they cook more eveninly in the microwave.
- For the sweet potato mash: 2. Rinse and scrub the sweet potatoes tthem poke each one all over with a fork. Drizzle a small amount of oil in your hands and rub the sweet potatoes all over to coat. (I use olive oil but any type of oil will work.) 3. Place the sweet potatoes on several layers of paper toweling with their ends touching in the center. Cook on high power for 5 minutes. Flip the potatoes to the other side with the opposite end now facing the center. Cook for another 3-7 minutes until they are very soft when poked with a small, sharp knife or a fork. (My microwave is 900 watts and takes about 9 minutes for medium size sweet potatoes. Times can vary, depending on the size of your sweet potatoes and the wattage of your microwave.) 4. Using an oven mitt, remove the sweet potatoes from the microwave to cool for a few minutes then cut them in half. Give each half a little squeze then scoop out the flesh onto a large plate or shallow bowl. 5. Finely mash with a fork or a potatoe masher. Set aside to cool to room temperature.
Nutrition Information
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Calories
334kcal
(17%)
Carbohydrates
46g
(15%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
35mg
(12%)
Sodium
227mg
(9%)
Potassium
55mg
(2%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin A
51IU
(1%)
Vitamin C
0.01mg
(0%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 46g | 15% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 35mg | 12% |
| Sodium | 227mg | 9% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 51IU | 1% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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